Chipsssss! Crunchy crispy chips… Kra kra kraaawnnn😂
I enjoy eating crunchy chips and crisp. Plantain chips, potato crisps; how I loved Pringles as a child! However, I usually preferred the spicy options; I still do- spicy plantain chips over plain; spicy potato crisps too. I would pick spicy potato wedges over plain everytime; exactly why I love Yaji Potatoes so much.
About a week ago, I shared the recipe for this yummy spicy tortilla wraps; I used some of the wraps to make the most juicy suya shawarma ever.
Thankfully, the yaji tortilla wraps recipe yields 16 wraps which is super exciting because I can do so much with wraps. This is the major ingredient needed for this chips, along with some extra yaji spice for that spicy crunch! Hmmmn…
Ingredients
- Yaji tortilla wraps   3
- Yaji spice          1 tbsp
Step 1
Preheat your oven to 180C/170C fan. Prepare a baking tray by covering it with baking/parchment paper.
Stack tortilla wraps; about 3 at a time. Divide the wraps into 8 triangles, like you would cut pizza, with a sharp knife or pizza cutter.
Step 2
Arrange the Yaji tortilla triangles in a single layer on the prepared baking tray. Bake in the oven for 10 minutes.
Alternatively, fry the yaji tortilla triangles in hot oil for 2-3minutes; do not fry for too long or they would burn. Remove the chips from the oil- they would be golden/golden brown.Â
Sprinkle yaji spice while chips are hot and fresh out of the oven.
Step 3
Enjoy your flavourful crunchy chips as delightful snacks. You can also eat chips with salsa and melted cheese.
Store leftover chips in an airtight jar/container for up to 1 week.
